HOTEL QUESTIONNAIRE

(1) Contact Person :

HOTEL
(2) Designation :

(3) Name of Hotel :

(4) Telephone Number :

(5) Address/ Ward No. :

Capacity of Hotel (Total no. of rooms )
(6)
Average Occupancy per day (No. of Guests)
(7)
( Peak Season ) (Slack Season)
(8) Duration in Months
( Peak Season ) (Slack Season)
Quantity of Waste generated per day in gms. :
(9)
( Peak Season ) (Slack Season)
Total Total
Biodegradables Biodegradables
Recyclables Recyclables
Inert Waste Inert Waste
(10) Composition of Waste (% wise, approx.):
( Peak Season ) (Slack Season)
Biodegradables Biodegradables
Recyclables Recyclables
Inert Waste Inert Waste
(11) Waste Management Practice Followed for:-
Biodegradables
Sold/Dump at Designated Site/Dump Openly/Dump at Dhalao/Give to Waste
Collector/Kabadiwalla
Recyclables
Sold/Dump at Designated Site/Dump Openly/Dump at Dhalao/Give to Waste
Collector/Kabadiwalla
Inert Waste
Sold/Dump at Designated Site/Dump Openly/Dump at Dhalao/Give to Waste
Collector/Kabadiwalla
(12) Name of the Agency Involved in Waste Collection & Disposal

(13) Expenses incurred in Solid Waste Collection & Disposal per month

(14) Is Waste being stored in segregated manner? Y/N

(15) Suggestions/Remarks?
HOTEL
BANQUET HALL QUESTIONNAIRE

(1) Contact Person :

BANQUET HALL
(2) Designation :

(3) Name of Banquet Hall :

(4) Telephone Number :

(5) Address/ Ward No. :

(6) Duration in Months
( Peak Season ) (Slack Season)
(7) No. of Functions per Day
( Peak Season ) (Slack Season)
(8) Average Attendance per Function
( Peak Season ) (Slack Season)
Quantity of Waste generated per day in gms. :
(9)
( Peak Season ) (Slack Season)
Total Total
Biodegradables Biodegradables
Recyclables Recyclables
Inert Waste Inert Waste
(10) Composition of Waste(% wise, approx):
( Peak Season ) (Slack Season)
Biodegradables Biodegradables
Recyclables Recyclables
Inert Waste Inert Waste
(11) Waste Management Practice Followed for:-
Biodegradables
Sold/Dump at Designated Site/Dump Openly/Dump at Dhalao/Give to Waste
Collector/Kabadiwalla
Recyclables
Sold/Dump at Designated Site/Dump Openly/Dump at Dhalao/Give to Waste
Collector/Kabadiwalla
Inert Waste
Sold/Dump at Designated Site/Dump Openly/Dump at Dhalao/Give to Waste
Collector/Kabadiwalla
(12) Name of the Agency Involved in Waste Collection & Disposal

(13) Expenses incurred in Solid Waste Collection & Disposal per month
(14) Is Waste being stored in segregated manner? Y/N
(15) Suggestions/Remarks?

BANQUET HALL
RESTAURANT QUESTIONNAIRE

(1) Contact Person :

RESTAURANT
(2) Designation :

(3) Name of Restaurant :

(4) Telephone Number :

(5) Address/ Ward No. :

Capacity of Restaurant (No. of Seats)
(6)
Average Occupancy per day (No. of Customers):
(7)
Quantity of Waste generated per day in gms.
(8)
Total Total
Biodegradables Biodegradables
Recyclables Recyclables
Inert Waste Inert Waste
(9) Composition of Waste (% wise, approx.)
Biodegradables Biodegradables
Recyclables Recyclables
Inert Waste Inert Waste
(10) Is Waste being Stored in Segregated Manner? Y/N
(11) Waste Management Practice followed for:
Biodegradables
Sold/Dump at Designated Site/Dump Openly/Dump at Dhalao/Give to Waste
Collector/Kabadiwalla
Recyclables
Sold/Dump at Designated Site/Dump Openly/Dump at Dhalao/Give to Waste
Collector/Kabadiwalla
Inert Waste
Sold/Dump at Designated Site/Dump Openly/Dump at Dhalao/Give to Waste
Collector/Kabadiwalla
Names of Agency involved in waste disposal Mechanism
(12)

(13) Expenses incurred in SW Collection & Disposal per month

(14) Suggestions/Remarks?
RESTAURANT
SUBZI MANDI / FRUIT MARKET QUESTIONNAIRE
(1) Contact Person :
Name of Subzi Mandi

SUBZI MANDI/ FRUIT MARKET

(2) :
/Market
(3) Telephone No. :

(4) Address/ Ward No. :

(5) Name of Association :
Quantity of Waste generated per day:
(6) Peak Season:
Slack Season:
Peak Season (in months)
(7) :
Slack Season (in months)
(8) :
Solid Waste Collection & Disposal Mechanism

Collected by MC truck
Private Operator
(9)
Open dump
Dump in Dhalao
Sold/ Other use/ Recycled

Suggestions/Remarks?

(10)